MUSHROOM CREPES WITH MUSHROOM HAY
Provided by Food Network
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the mushroom crepes: Preheat the oven to 400 degrees F.
- Add the milk, flour, mushroom powder, eggs and salt to a blender. Blend to a thin batter consistency.
- Spray a nonstick skillet or crepe pan with vegetable spray and place over medium heat. Ladle 1/4 to 1/2 cup batter into the pan. Swirl around so the batter evenly coats the bottom and slightly up the sides. Cook until the crepe is dry on the surface, 1 to 2 minutes, then use a wooden skewer to loosen the edges. Gently move the skewer under the crepe to flip it. Cook on second side for about 30 seconds. Remove to a sheet pan. Repeat with the rest of the batter.
- For the mushroom filling: Add the butter to a large skillet over medium-high heat. Cook until the butter melts and the foam has subsided, then add the mushrooms and shallots and saute until soft, 2 to 3 minutes. Add the garlic and thyme and saute another 1 to 2 minutes. Season with a big pinch of salt and a few grinds of pepper. Stir and saute until the liquid evaporates and mushrooms are lightly caramelized, 6 to 7 minutes. Place the skillet in the oven to roast the mushrooms, 8 to 10 minutes.
- Remove the skillet from the oven and deglaze with the sherry vinegar. Remove to a bowl, let cool slightly and then fold in the creme fraiche and parsley. Season to taste with salt and pepper. Set aside.
- Reduce the oven temperature to 225 degrees F.
- For the mushroom hay: Separate the enoki mushrooms and place on a lined baking sheet in an even layer. Place in the oven to dry out, around 1 hour.
- Heat the oil to 375 degrees F in a large Dutch oven or high-sided pot. Using a slotted spoon, quickly fry the enoki mushrooms for just a few seconds. Remove and drain on paper towels. Season with salt.
- For the mustard sauce: Mix together the mustard and soy sauce in a small bowl. Place a dollop in the center of a serving dish.
- Place a crepe on a flat surface. Spread about 3 tablespoons filling down the middle. Fold the sides around the filling (like folding a letter). Flip over and place on top of the mustard sauce, seam-side down. Garnish with the mushroom hay, chervil and more dots of mustard sauce on the plate. Serve. Repeat to make more filled crepes.
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Sk Julhas
[email protected]These crepes were a great way to use up leftover mushrooms. The crepes were easy to make and the mushroom hay filling was very flavorful. I served them with a side of sour cream and chives, and they were a hit!
Muskan M
[email protected]I'm not sure what I did wrong, but my crepes turned out rubbery. The mushroom hay filling was good, but the crepes themselves were inedible.
Chloe Bone
[email protected]These crepes were amazing! The crepes were cooked perfectly and the mushroom hay filling was delicious. I will definitely be making these again soon.
Max
[email protected]Overall, these crepes were a good experience. The crepes were light and fluffy, and the mushroom hay filling was flavorful. I would recommend this recipe to others.
Ogbidi9 Solomon
[email protected]These crepes were a bit too oily for my taste. The mushroom hay filling was good, but the crepes themselves were a bit bland.
Sadiksha Mogorni
[email protected]I'm a beginner cook and these crepes were easy to make. The instructions were clear and concise. The crepes were delicious and the mushroom hay filling was very flavorful. I will definitely be making these again.
Usama Nasar
[email protected]I followed the recipe exactly and the crepes turned out perfectly! The mushroom hay filling was a bit bland for my taste, so I added some garlic and thyme. They were delicious!
Selina Scarcella
[email protected]These crepes were a bit more work than I expected, but they were totally worth it! The crepes were light and fluffy, and the mushroom hay filling was rich and savory. I sirvió them with a side of sour cream and chives, and they were a hit!
Antonia Neglia
[email protected]I'm not usually a fan of crepes, but these mushroom crepes were a game-changer! The crepes were cooked to perfection and the mushroom hay filling was incredibly flavorful. I'll definitely be making these again.
Cxnntrals
[email protected]These mushroom crepes were a delightful culinary experience! The crepes themselves were delicate and flavorful, while the mushroom hay filling was savory and earthy. The combination of textures and flavors was simply exquisite.